Staphylococcal food poisoning is one of the most common forms of foodborne illness, resulting from the ingestion of enterotoxins which are preformed in foods by enterotoxinogenic strains of Staphylococcus aureus. The objective of this research was to determine the possibility of intoxication in a subject assuming an ingestion of 100g of meat. The bacteria count, incubation time and incubation temperature were adjusted, and any toxins present were then identified. A total of 98 ground meat samples were inoculated with seven different decimal dilutions of S. aureus T and ATCC 13565. These samples were incubated at 3 different temperatures, over 1/2, 1, 3 and 24 hour periods. Samples were analyzed using a test kit 3M™ Tecra™ SETVIA48 and 3M™ Tecra™ SIDVIA. When samples were incubated at 25 °C and 37 °C for 3 hours enterotoxin first occurs when a bacteria count of 105 CFU/g is used. Samples incubated at 4°C have shown positive results, after 24 hours, when a bacteria count of 103 CFU/g is used. S. aureus ATCC 13565 produces enterotoxins A and D while strain T produces enterotoxin E.